Recipe information
Yield
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
Ingredients
2½ cups unbleached all purpose flour
1½ teaspoons sugar
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½" cubes
½ cup chilled lard or frozen non-hydrogenated solid vegetable shortening, cut into ½" cubes
5 tablespoons (or more) ice water
Preparation
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour.
Do Ahead: Pie crust can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
